YOUR SOLIN GENERATED RECIPE
Spicy Harissa Lamb Tagine with Couscous
Lean lamb cubes simmered in a fragrant, spicy harissa broth with tender vegetables and chickpeas, served over a bed of fluffy, steaming couscous.
INGREDIENTS
5.5 oz lamb leg
0.25 cup canned chickpeas
0.13 cup dry couscous
0.25 tsp extra virgin olive oil
1 tbsp harissa paste
0.5 cup low-sodium vegetable broth
0.25 cup diced yellow onion
0.25 cup diced carrots
0.25 cup diced zucchini
0.25 tsp sea salt
0.25 tsp black pepper
0.25 tsp ground cumin
1 tbsp chopped fresh cilantro
0.25 cup water
PREPARATION
Heat the olive oil in a tagine or heavy-bottomed pot over medium-high heat.
Season the lamb cubes with sea salt, black pepper, and ground cumin, then sear in the pot until browned on all sides.
Add the diced onion and carrots to the pot, sautéing for 3 minutes until the vegetables begin to soften.
Stir in the harissa paste and zucchini, ensuring the lamb and vegetables are thoroughly coated in the spice.
Pour in the vegetable broth and chickpeas, bring the mixture to a gentle simmer, then cover and cook for 15-20 minutes until the lamb is tender.
While the tagine simmers, bring the water to a boil, pour it over the dry couscous in a small bowl, cover for 5 minutes, and then fluff with a fork.
Spoon the spicy lamb and vegetable mixture over the bed of fluffy couscous and garnish with fresh cilantro before serving.